Buckwheat Noodle Shrimp Salad with Soy-Sesame Dressing
How to Make a Healthy Buckwheat Noodle Shrimp Salad with Soy-Sesame Dressing
This recipe features a healthy buckwheat noodle salad with shrimp, combining fresh vegetables, tender noodles, and succulent shrimp with a flavorful soy-based dressing. It’s a perfect dish for when you have a light appetite, offering a simple yet nutritious meal. The sweet and savory dressing, enhanced with allulose (or oligosaccharide), makes this dish truly delightful.
Main Ingredients
- 6-7 pcs cocktail shrimp
- 1 serving buckwheat noodles
- 1 cucumber
- 1/2 carrot
- 5 pcs perilla leaves
- 5 pcs lettuce leaves
- 1/4 onion
Sweet & Savory Soy Dressing
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar (or regular vinegar)
- 1 Tbsp allulose (or oligosaccharide)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar (or regular vinegar)
- 1 Tbsp allulose (or oligosaccharide)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your fresh vegetables. Wash the cucumber and carrot, remove the seeds, and julienne them thinly. Thinly slice the onion and soak it in cold water for a few minutes to reduce its sharpness, then drain thoroughly. Wash the perilla leaves, roll them up, and julienne them. Tear the lettuce leaves into bite-sized pieces, about 2 cm long.
Step 2
Bring a large pot of water to a rolling boil. Add the prepared cocktail shrimp to the boiling water and blanch for about 1-2 minutes. Be careful not to overcook them, as they can become tough. Once they turn pink, immediately remove them and rinse under cold water.
Step 3
Using the same water used for the shrimp, cook the buckwheat noodles according to the package instructions. Once the noodles are cooked, rinse them thoroughly under cold running water, rubbing gently to remove excess starch. Drain them well in a colander to ensure they are completely dry. This step ensures the noodles remain firm and chewy.
Step 4
Now, let’s make the delicious dressing that is key to this bibim guksu! In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp rice vinegar (or regular vinegar), 1 Tbsp allulose (or oligosaccharide), 2 Tbsp olive oil, and 1 Tbsp toasted sesame seeds. Whisk everything together with a fork or whisk until well combined. Allulose is a great sugar substitute, offering a clean sweetness without the concerns of blood sugar spikes.
Step 5
It’s time to assemble your beautiful dish! Arrange the drained buckwheat noodles attractively in a serving bowl or plate. Artfully place the prepared vegetables and cooked shrimp over the noodles, arranging them for visual appeal. Finally, drizzle the prepared soy dressing generously over the top according to your preference. Your healthy and delicious Buckwheat Noodle Shrimp Salad with Soy-Sesame Dressing is ready to be enjoyed! Mix well and savor every bite.
